The inipit pastry that we have come to know today is traditionally made from flour, milk, lard and sugar, and believed to have originated from Eurobake located in the boundary of Malolos and Guiguinto, Bulacan

and then there is that lemon/butter/sugar glaze that gets soaked into the cake after baking. This is partially due to the addition of dark muscovado sugar to the batter, and oodles of golden syrup with it's caramel-like qualities